Zoodles with Tomatoes, Goat Cheese, Walnuts and Fresh Mint

I bought a Spiralizer a few months back convinced I was going to get my shit together. You know - eater better, workout, read poetry. But we all know how the story ends. For now I'm content I finally pulled it out of the drawer, dusted it off and put it to use.

It's really kind of genius. Easy to use and as fast as an electric gadget. I made zucchini 'zoodles' this morning before work, stuck them in the fridge and pulled them back out again to use in a dinner I pulled together in less than 20 minutes.

Recipe-wise this is like a cross between a veggie soup and pasta. A little brothy-er than pasta because there's no starch to thicken the sauce plus the salt needed to season the zoodles makes them release more liquid. But it's delicious. Satisfyingly toothsome with a delicious broth you'll want to slurp. And while the mint sounds weird - don't skip it if you have it on hand. It really makes it.

Zoodles with Tomatoes, Goat Cheese, Walnuts and Fresh Mint

Ingredients:
1 tablespoon olive oil, or enough to just coat a medium dutch oven, plus more for finishing
1/2 cup chopped onion
small pinch kosher salt
3/4 pound spicy Italian sausage (ground and loose)
1/4 teaspoon garlic powder
pinch fresh grated nutmeg
1/4 teaspoon dried thyme, rubbed between your fingers
1 (14.5 oz) can diced tomatoes
Scant 1/2 can (of tomato can) dry white wine
3 oz goat cheese, or more for a 'creamier' broth
3 large, or 4 medium zuchinni, 'spiralized' on the smallest setting
1/2 teaspoon kosher salt
1/3 cup toasted walnuts
Handful of fresh mint, finely chopped

How To:
Add the tablespoon olive oil (or as much as needed to coat bottom of pan) to a medium dutch oven and bring over medium heat. Add the chopped onion and a small pinch kosher salt and sauté, stirring frequently until soft - about 4 minutes.

Add the sausage, breaking up with a wooden spoon, and cook another 10 minutes stirring often until cooked through. Season with garlic powder, nutmeg, and thyme and stir to incorporate. Stir in the tomatoes (and juice) and white wine. Bring to a boil and boil for 60 second. Reduce heat to low/medium and stir in the goat cheese. At this point add the zoodles and 1/2 teaspoon salt. Cover for 4-5 minutes to help steam, then slowly stir them into the sauce until all is incorporated.

To serve, portion into bowls (you'll need to spoon additional sauce from the pan as it will be runny) and top with toasted walnuts and chopped mint. Drizzle with a tiny bit of olive oil to finish and eat right away.

Corn, Sausage & Leek Chowder. A warm hug in a bowl.

If I was one of those organized people who hosted holiday open houses with Vince Guaraldi playing in every room and Mistletoe hanging above the doorway, I'd serve this soup. Comforting yet not too rich with its brothy stock laden with all kinds of textures, it has everything going for it. And that's before you add toppings!

You can use sweet sausage instead of spicy but I love a little heat against the sweet corn. And if you want it 'meatier' feel free to up the sausage to one pound. I find the ratio below makes this a perfect guys and gals soup though. The dudes feel like they're eating a hearty meal and us gals can still hold our head up and say we had soup for dinner. But if you're in the camp of 'mo sausage, mo betta' cheers to that.

Maybe one year I'll be organized enough to actually host that holiday party of my dreams. Until then I'm just happy knowing I already have the perfect recipe.

Corn, Sausage and Leek Soup
* This soup is great to make ahead and tastes amazing reheated.
* I can't stress rinsing your leeks thoroughly enough. This is best to do once you've halved them lengthwise so you can get the water in between the leaves where fine grit hides.
* Serves 6.

Ingredients:
3/4 pound spicy Italian sausage, loose
2 tablespoons salted butter
1 tablespoon olive oil
1 med sweet onion, chopped
3 leeks, white and light green (not tough) parts only, well rinsed, halved lengthwise then chopped into thin strips crosswise
3/4 teaspoon ground coriander
1/4 teaspoon salt, plus extra to taste
pinch pepper
10 oz frozen corn
32 oz low sodium chicken stock
1/2 cup half and half

Shredded cheddar cheese, for serving
Chopped Fresh cilantro, for serving
Tortilla chips, crushed up, for serving

Directions:
In a large dutch oven, break up the sausage with a wooden spoon and cook over medium heat until cooked through and some bits have become nice and brown and crispy, about 8 minutes. Remove sausage with a wooden spoon and set aside.

To the dutch oven, add 2 tablespoons salted butter and a tablespoon of olive oil. Allow the butter to melt then add the onion. Cook stirring often for 3 minutes then add the leaks. Season with coriander, salt and pepper and continue cooking and stirring over medium heat until the onion is translucent and the leeks are super soft, about 10-12 minutes.

Stir in the corn, chicken stock, and cooked sausage and raise heat slightly so the soup comes to a simmer. Simmer for a few minutes, then reduce heat to low and stir in the half and half. Taste for seasoning. If it's not the most delicious thing you've ever eaten, it needs more salt so make gradual adjustments until it is.

Serve with chopped fresh cilantro, crushed tortilla chips and shredded cheddar and or/any other toppings you see fit.

Slow Cooker Pork Tikka Masala with Tomato, Coconut Milk and Cilantro

                                      

This is my new favorite thing to make and eat. I usually keep a bag of chopped onion in my freezer which makes this something I can put together in five minutes in the morning before work.

The following statement may officially make me the lamest person on the planet but remembering that dinner is already made when the work day comes to a close and I get that panicked feeling (baby needs a bath! I need a bath! What are we eating? Why is my underwear on the TV?) is the best. thing. ever. As they say a baby changes everything.

Two notes: I actually like sushi rice with this (rinsed before cooking) but any variety would work. Also this freezes beautifully even with the rice included.

Slow Cooker Pork Tikka Masala with Tomato, Coconut Milk and Cilantro

Ingredients/How to:

To a slow cooker, stir together and cook for 4 hours on low:
1 to 1 1/2 pounds thin cut boneless pork chops, trimmed of fat and cut against the grant into thin 1/8 inch thick strips (you can often buy it already prepared this way or have your butcher do this)
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
2 tablespoons garam masala
1 teaspoon coriander
1 teaspoon paprika or curry (I prefer curry but both are great)
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes

Big handful cilantro (no need to chop) plus extra chopped for garnish

After 4 hours, stir in the following and cook another 30 minutes while you make 2 cups of prepared rice:

1 (14 oz) can coconut milk
1 (14 oz) can garbanzo beans, rinsed and drained

After 30 minutes, turn the cooker off and stir in:

1 tablespoon honey

Serve over rice and with additional cilantro for garnish.

Chicken Lettuce Wraps with Rice Noodles

Every mama, daddy and/or working person should have this recipe up their sleeve. You can make it ahead and just reheat the meat in the microwave and serve in lettuce cups whenever you need dinner asap.

I add hoisin at the end for a little sweetness but you could add some sriracha for more spice or both. Of course you could leave out the noodles but I just love them in this. They add some body and depth and a toothsomeness. To put it bluntly, I'd have a hard time calling these wraps 'dinner' without them.

To make this gluten free just be sure to use gluten free soy sauce, noodles and check the other condiments involved for gluten.

Chicken Lettuce Wraps with Rice Noodles

Ingredients:
2 teaspoons grape seed or vegetable oil or olive oil
1 red bell pepper, cut into thin 1/2 inch strips
1 pound ground chicken thighs
2 large portabello mushrooms, diced
1/2 teaspoon grated fresh ginger
couple dashes garlic powder
1/3 cup green onions, chopped plus extra for garnish
1 tablespoon Mirin (sweet rice wine)
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
6 oz rice noodles, boiled and drained (or rice if desired)
2 tablespoons chopped raw cashews
1 head Bibb lettuce, or whatever kind of lettuce you like to use as wraps (leaves cleaned and separated)
2 tablespoons Hoisin, optional and/or some dashes Sriracha or red pepper flakes, optional
Chopped cilantro, for garnish

How To:
Add the oil to a large nonstick pan and heat over medium heat. Add the bell pepper and sauté for 1 minute. Add the ground chicken, breaking up gently with a wooden spoon. Season with a couple of pinches salt. Cook for 2 minutes, then add in the mushrooms, ginger, garlic powder and green onions. Cook until chicken is cooked through - about 8-10 minutes.

In a separate small bowl, mix together the Mirin, soy sauce, and vinegar. Once the chicken is cooked through, add in the Mirin mixture and bring to a boil, stirring for 1 minute. Turn off the heat and remove the pan from the hot burner. Gently stir in the rice noodles and 2 tablespoons hoisin and/or sriracha if using (or red pepper flakes) then the cashews.

Serve in lettuce leaves and garnish with additional green onion and/or cilantro.

Miso Sea Bass, Wasabi Mashed Potatoes, and Simple Salad with Ginger Carrot Dressing

Sorry y'all. Long time no post. Work has been crazy, we're about to go on vacation and my baby is turning one in a couple of weeks so I've been spending any free time planning a little family party. Anyway Saturday we had a couple of friends over for a potluck and one of the best meals I've eaten in a long time. I volunteered to make miso sea bass and my two girlfriends filled in the gaps with Asian themed sides. And boy did they fill those gaps!

This will now be my go to meal when I'm stumped for what to serve at a dinner party. Everything when together perfectly. Sweet and sticky glazed sea bass, subtly spicy creamy mashed potatoes and a crisp salad with a refreshing carrot ginger dressing. So good!

However if I'm being honest I'm not sure I'll ever make an entire meal by myself again for company. It's kind of more fun when everyone has a hand in creating the meal…not to mention a lot less work.

Hope your summer is winding down and/or you're squeezing every last ounce of it. Personally I have never been so excited to kiss it goodbye and welcome a change in weather. Some rain would be nice too but who am I kidding? It doesn't rain in Austin anymore.

Miso Sea Bass (subbed Sea Bass for Cod) courtesy of Food & Wine

Wasabi and Green Onion Mashed Potatoes courtesy of Bon Appetit

Simple Salad with Carrot Ginger Dressing courtesy of Just One Cookbook

Healthy Strawberry Oatmeal Bars - Gluten Free

I discovered a new (to me) blog - Sally's Baking Addiction. Oops. This could have been a really bad thing but luckily Sally posts some healthy recipes now and then to fuel her marathon training. These bars were fantastic however I did make a few tweaks.

As with a lot of gluten free/Paleo-ish recipes, these were not sweet in the slightest. I suspect part of it was the fact my almond butter has zero sugar in it but just to be sure I could also serve these to people NOT worried about their calories I upped the sugar a hair. There was already one tablespoon in the recipe (the rest of the sweetness comes from maple syrup) so I threw caution to the wind by doubling it and also sprinkling a little over the top before baking.

They're still not what I would call a dessert bar or a 'sweet' but they're absolutely perfect for breakfast or as a snack IMO. Particularly with some Greek yogurt. And a latte. Or five.

Sally asks that you link back to her recipe rather than copy it so I'll just include my tweaks below that you can apply if you wish. I also added vanilla extract because I'm suspicious of any baked good that leaves it out. And salt for the same reason.

Enjoy!

Alisa's Tweaks to the filling:

Use 2 tablespoons sugar in the strawberry filling. If you want a more dessert like bar versus say a breakfast or 'snack' bar, I suggest 1/4 cup.

Add in the zest of one lemon to the boiled strawberry mixture along with the cornstarch mixture as well as 1 teaspoon vanilla extract and a pinch of kosher salt. I suspect orange zest would be equally amazing.

Alisa's Tweaks to the 'topping':

Add a pinch of salt into the mixture along with 1/2 teaspoon vanilla extract. I often use chopped pecans instead of sliced almonds.

Before baking, sprinkle 1 teaspoon granulated sugar evenly over the top.

Margarita Cheesecake, My Kinda Birthday Cake

Yesterday was America's birthday and mine. I hope you all had a fantastic 4th! I had a great one. My husband flew in on a red eye from a shoot so we could spend the day together, I got to take a nap with my baby in the morning and watch him eat (inhale) scrambled eggs for the first time at our favorite place, Elizabeth Street, before we spent the day with friends and family.

This was the cake I made to celebrate my 37 years on earth. I made it gluten free by using gluten free ginger snaps in the crust and no one was the wiser. But feel free to use regular ginger snaps or graham crackers. The filling is a classic key lime cheesecake filling but since it was my birthday I had to step it up a notch.

Enter the topping: a tequila infused whipped sour cream situation. You two should get to know one another.

Margarita Cheesecake with Tequila Whipped Sour Cream
Makes one big ass cheesecake.
*Takes a few prep bowls and steps, but worth it. Like all cheesecakes this MUST be made 1-2 days ahead and kept chilled in fridge for it to achieve the right consistency.

Crust:
2 cups crushed ginger snap cookies (I used one 8 oz box Mi-Del Gluten Free Ginger Snaps), vanilla wafers or graham crackers
4 tablespoons salted butter
pinch kosher salt
zest of a small lime

Cheesecake Filling:
3 (8 oz) packages cream cheese, room temp
1 1/4 cups sugar
4 large eggs, separated
1 cup (8 oz) sour cream (I used light)
1/2 cup freshly squeezed lime juice
1 teaspoon lime zest
1 teaspoon vanilla extract
pinch kosher salt

Topping:
1 pint heavy cream, very cold
heaping 1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon tequila
pinch kosher salt
zest of 1 lime
1/3 cup sour cream (I used light)
slices of lime, for garnish (optional)
whole strawberries, for garnish (optional)

Directions:
Preheat oven to 350 (I used convection bake setting.) Lightly butter a 9 inch round springform cheesecake pan, coating all sides and bottom. Use a large piece of aluminum foil to 'wrap' the base of the pan (just to prevent leaks) tucking it up and around the sides. Set aside.

In a medium bowl, combine cookie crumbs, melted butter, salt and lime zest until well blended. Press the crumb mixture into the bottom of the buttered pan and just slightly up the sides. Use a lighter hand when doing this or it will be brick-like after being baked.

Bake for 8-12 minutes until edges are golden. Set aside to cool on a wire rack.

Meanwhile in a standing mixer or big bowl with hand held mixer, beat the cream cheese on medium speed until fluffy. Gradually add in the sugar, mixing until very well blended and being sure to scrape along bottom/sides for any hiding clumps.

Add egg yolks, one at a time blending after each addition just until yellow disappears. Add in the sour cream, juice, zest, vanilla extract and pinch salt. Mix well, scraping down sides and bottom once again.

In a separate (clean and dry) large bowl, whip the egg whites on high until stiff peaks form at the end of a beater when the beater is turned off but mixture is not dry (meaning there's still a little shine to them but they are no longer liquid.)

Gently fold the egg whites into the cream cheese mixture, until just mixed. Pour into the prepared crust and bake for one hour. Gently slide the tray the cake is on out and watch how the cake moves. If the entire thing is still jiggly/watery, bake another 10-15 minutes until JUST the very center is quivery. The center being loose is the goal - not the entire cake.

When just your center is jiggly, shut the oven door and shut the oven completely off. Leave for 15 minutes. Then crack the door and leave another 20 minutes.

Remove from the oven and allow to cool completely. It's a big cake and will take a while so be patient.

Cover and chill over night or at least 8 hours.

Meanwhile, make your topping (topping can also be made several hours ahead or even overnight and put on the cake before serving.)

Using a standing mixer or large bowl with hand held mixer, beat the cream on high until it forms soft peaks, gently add in the confectioners sugar and continue to whip until you achieve classic whipped cream texture. Add in your extract, tequila, salt and zest and beat again just until incorporated. Make sure no little clumps of lime zest are lurking. Finally fold in the sour cream.

Store in an airtight container in the fridge until ready to use.

To assemble, remove the cake from pan. Spread the whipped topping evenly over and decorate with lime slices, strawberries and more lime zest or strips of lime zest if desired.

Creme Fraiche Dijon Baked Chicken

You can whip this together in five minutes. I don't even use a separate mixing bowl but mix everything right in the serving pan first before adding the chicken. It makes its own sauce as it bakes that you can ladle over rice or veggies to serve with it. Sour cream would probably work if you couldn't find or didn't have creme fraiche but try to use the real deal if you can since there's so few ingredients. The only way to mess this up is to over cook the chicken so remove it as soon as the sauce is bubbling all around it just when it's cooked through.

There are few 'five minute' recipes I'd serve to company but this is at the top of my list.

Creme Fraiche Dijon Baked Chicken
*recipe can easily be doubled, just adjust cooking time accordingly

Ingredients:
2-3 boneless skinless chicken breasts
1/2 cup creme fraiche
zest of a small lemon
2 teaspoons whole grain dijon mustard
1/4 cup chicken stock
2 tablespoons shredded parmesan
1 small shallot (size of a fig), diced
pinch fresh ground nutmeg, red pepper flakes, kosher salt and pepper (preferably ground tricolor pepper if you have it)

Directions:
Preheat oven to 350.

In an 8x8 baking dish, mix together the creme fraiche, lemon zest, mustard, stock, parmesan, shallot, nutmeg and peppers and salt.

Add the chicken. Sprinkle the tops lightly with salt then turn over in the creme fraiche mixture to coat. Push around the dish so that they're evenly spread apart then put in the oven and bake for 25-30 minutes (this depends on the size of your chicken - mine was organic and on the small side) or JUST until cooked through. The sauce should just be beginning to bubble around and in between the chicken. Let rest for 5 minutes before serving.

Manchego and Sausage Stuffed Mushrooms (Magic Mushrooms)

My new favorite way to get cheese into my mouth. These are gluten free and can be prepared ahead and refrigerated for several hours or even overnight for an easy make ahead appetizer. Happy Weekend Y'all!

Manchego and Sausage Stuffed Mushrooms (Magic Mushrooms)

Ingredients:

3 (8 oz packages) Baby Bella mushrooms

½ pound sweet Italian sausage

Salt and pepper

1 tablespoon of olive oil, plus more for oiling baking dish

½ cup chopped shallots

2  cloves garlic, minced

2 tablespoons sherry vinegar (this adds a particularly wonderful flavor but white wine or maybe even cider vinegar would work)

1/4 tspn paprika

Zest of small lemon

2 tablespoons almond flour (seasoned or plain dried breadcrumbs would work also if not gluten free)

¾ cup shredded Manchego cheese, lightly packed

½ cup crème fraiche (sour cream would work too or even Greek yogurt)

Pinch red pepper flakes

1 ½ tablespoons finely minced green onions

Big pinch fresh ground nutmeg

Parsley, additional chopped green onion or cilantro for garnish (optional)

Directions:
Preheat oven to 400 if making right away.

Clean the mushrooms by rinsing quickly under cold water and patting dry (if you're a purist feel free to hand wipe each one instead - see you in a month.) Carefully remove the stems by pulling firmly and gently from the base where they connect. If the stems are particularly stubborn, you may need to use a small spoon to scrape out the leftover stalk to make room for the filling.

Next chop up enough of the stems (fine dice) to equal half a cup and set aside (you can discard the rest of the stems or save for another use.)

Lightly oil a large casserole dish with olive oil then place the mushroom caps spacing them evenly apart inside, cavity side up. Season very lightly with salt. Set aside.

Next heat a large skillet over medium heat. Add the sausage and cook, breaking up well with a spoon (you don't want super big chunks because you're going to stuff it into fairly small mushrooms.) Once broken up add the half cup of diced stems along with a pinch of salt and pepper and cook until the sausage is cooked through, about 8 minutes.

Remove using a slotted spoon to a holding plate and set aside. Meanwhile add a little olive oil to the pan if necessary and let heat through for 30 seconds. Add the shallots with another small pinch of salt and cook for 4-5 minutes until beginning to turn translucent. Add the minced garlic and cook another 2 minutes or until softened.

Raise the heat slightly and add in the sherry vinegar. You want it to bubble a little and reduce until there's just a scant amount of liquid left in the pan. At this point kill the heat and move the skillet off the hot burner.

Carefully stir back in the sausage/mushroom mixture along with 1/4 teaspoon paprika, lemon zest, almond flour, creme fraiche, red pepper flakes, green onions and nutmeg until well mixed. Taste for seasoning and add pinch more salt/pepper if desired.

Use a small spoon to stuff the prepared mushrooms (I have found that if I pile them high enough I can use up all the filling.) At this point you can let them cool, cover and refrigerate for a few hours or even overnight before baking or bake right away in a 400 degree oven for 20-25 minutes until the top of the filling just begins to brown and they mushrooms have released their liquid and cooked through.

Cool for 5-10 minutes before garnishing with chopped herb of choice and serving.

Simply Perfect Carrot Cake with Maple Cream Cheese Frosting. No one has to know it's Paleo.

So here's my thing with Paleo desserts so far. They're actually pretty good. You don't miss the refined sugar because real maple syrup and/or honey do a fine job providing the sweet. You don't miss the fat because you don't have to worry about using low fat nonsense. But the texture can be tricky. The initial product is often great but gets soggy after a few hours because almond flour is so rich and dense.

This carrot cake changed my tune. It's honestly authentically carrot cake like. Moist and rich, yes. Soggy no. Even my husband had no freaking clue I'd sabotaged a perfectly good Easter tradition with something sans refined sugar, flour or weird preservatives. And he's a PICKY dessert eater. Like crazy picky.

Anyway I know I just shared the oh so exciting news that my baby is over his dairy issues and therefore I could have gone ahead with a traditional full fledged carrot cake recipe with loads of butter, flour and sugar but honestly I think I'll have a hard time doing that sort of recipe unless it's a holiday from now on. Okay fine - Easter is most definitely a holiday - if not the mother of them actually but I mean a more fun holiday. Like Halloween or Christmas which is just a lovely excuse to eat badly (awesomely) for a month. You know what I mean.

Anyway if you're curious about Paleo or just want to try something a little different with your baking experiments I heartily recommend this recipe. Obviously not calorie free but undoubtedly better for your than the old school version.

Simply Perfect Carrot Cake
*slightly altered from the recipe by She Cooks He Cleans

Ingredients:
small amount of butter or coconut oil for buttering pans
small amount of coconut flour for dusting pans
1/2 cup walnut or grape seed oil
1/2 cup honey
3/4 cup coconut palm sugar
5 eggs, room temp
1 1/2 teaspoons vanilla extract
3 cups blanched almond flour (I use WellBee)
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg (I use fresh ground)
3/4 cup shredded unsweetened coconut (I use Let's Do Organic)
3 cups shredded carrots (preferably organic)
3/4 cups raisins (preferably golden) or chopped dates or even dried pineapple
3/4 cup chopped toasted walnuts or pecans or even slivered almonds
Zest of a medium orange, optional

Directions:
Preheat oven to 325F (I used convection bake.)  Line two 9-inch-diameter cake pans with parchment paper and butter bottom and sides with either butter or coconut oil. Lightly dust with coconut flour and tap out excess in the sink.

Using electric mixer,  beat oil, palm sugar, and honey until well mixed.  Add eggs one at a time, beating well between eggs. Mix in vanilla extract.

In a separate bowl, mix together almond flour, baking soda, salt, cinnamon, nutmeg, and shredded coconut.  With mixer on low speed, slowly add the flour mixture to the wet ingredients.  When it has all been added, beat until well blended.  Stir in carrots, raisins, toasted walnuts and orange zest if using.

Divide batter between cake pans.  Bake at 325 for 35 minutes, or until toothpick inserted into center of cake comes out clean.  Cool cakes in pans for 15 minutes.  Run a small knife around the edge of the pans to loosen the cakes, then invert carefully on a cooling rack; cool completely.

Maple Cream Cheese Icing (*some additions NOT Paleo, but optional - I also use more sweetener than original recipe called for as I found it not sweet enough but feel free to start with 1/4 cup maple syrup and adjust accordingly)

2 (8 oz) packages organic cream cheese, room temp
1 stick salted organic butter, room temp
*1 tablespoon orange liquor
1 teaspoon vanilla extract
small pinch kosher salt or sea salt
1/2 cup maple syrup
2 tablespoons honey or 2 tablespoons coconut palm sugar, or to taste, OPTIONAL

3/4-1 cup shredded coconut (unsweetened) for decorating, optional OR chopped toasted nuts

Cream together cream cheese and butter in an electric mixer.  Add liquor if using, vanilla extract and pinch salt and mix well. Gradually add maple syrup and beat until well-combined and fluffy. Taste for sweetness then mix in additional honey or palm sugar if desired (palm sugar will dissolve into icing if mixed long enough.)

Place 1 cake layer, flat side up, on cake platter.  Spread approximately 1 cup of frosting over the layer.  Top with the second cake layer, flat side down.  Spread remaining frosting over the top and sides of cake.  Top with coconut or chopped nuts (optional). Refrigerate, if possible (I don't.) Serve at room temperature.

Juicy Blackberry Pecan Muffins. Hello Spring, nice to see you.

                                    
So gluten free, dairy free, soy free baking is a little tricky. Coconut oil works wonders as a butter substitute but often times imparts its signature flavor. Coconut milk is also a miraculous substitute for milk or heavy cream but same issue. And if you're religiously doing Paleo, almond flour technically works but so far everything I've made has a spongy/wet quality after cooling which isn't so great for things like quick breads or muffins.

So this time I tried modifying a Martha Stewart recipe with Bob's Red Mill Gluten Free All Purpose Baking Flour and hooray! Muffins that act and eat like muffins and don't get soggy or weird when left out over night!

Like I said with my baby's allergies I got all hippie on you and made these gluten free and dairy free and with coconut sugar. But don't worry. My husband who is literally the pickiest eater when it comes to baked goods on the planet didn't notice the difference. In fact I have a hunch the coconut milk might have made them even richer but if you don't have the need to avoid dairy or gluten feel free to use regular 'ol butter and flour and sugar and cow's milk. I'm sure they'd be mighty fine.

Juicy Blackberry Pecan Muffins 
*Adapted from Martha Stewart
*Modifications for gluten free/dairy free below
*Coconut palm sugar imparts a dark golden color onto these muffins so don't be shocked if yours are lighter if using regular granulated sugar

Ingredients:
*2 cups AP flour or Bob's Red Mill Gluten Free All Purpose Baking Flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
2 cups fresh blackberries
*1/2 cup (1 stick) butter or Earth Balance Soy Free, Dairy Free Buttery Spread, at room temp
1 cup sugar (or coconut palm sugar)
2 eggs, room temp
zest of a small lemon
2 teaspoons vanilla extract
*1/2 cup whole milk or coconut milk at room temp
1/2 to 3/4 cup chopped pecans or walnuts

Directions:
Preheat oven to 375. Line a 12 standard muffin cup pan with paper liners or alternatively spray with either nonstick spray or brush lightly with melted coconut oil (if you need to avoid soy found in many sprays.) If not using liners, lightly sprinkle the greased cups with a little flour then tap out excess.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Take a heaping tablespoon of this mixture and sprinkle it over the blackberries in another medium bowl. Give a gentle toss to lightly coat all the berries and set aside.

Meanwhile, in a standing food mixer or large bowl with hand held mixer, blend the butter and sugar for 3 minutes until fully mixed, pausing midway to scrape the bottom and the sides.

Add the eggs in one at a time, blending well each time. Add in the zest and vanilla extract and mix until incorporated. Add the milk and blend just until incorporated.

Carefully add in the flour mixture in two additions, blending just until incorporated each time. Use a spatula to fold in the blueberries and nuts.

Use an ice cream scoop to divide the batter into your 12 cups. The cups will be full but don't worry - these muffins rise very well and don't spill over (though a baking sheet underneath is always good insurance.)

Bake for 25-30 minutes until golden on top and a toothpick inserted comes out clean.

Enjoy warm or store in an airtight container for 2 days.

Roasted Acorn Squash with Tomato Sauce, Sauteed Arugula, Sunny Side Up Egg and Crispy Prosciutto

This picture sucks. Blogging and baby raising don't mix. The egg had set by the time I snapped the picture (from the heat of the sautéed arugula underneath) so the whole 'sunny side up' thing was debatable. Also you can't even see the acorn squash hiding under there but no matter.

You'll just have to trust me that this was insanely good. Like some of the best recipes it's more of a suggestion than gospel. You could skip the arugula, swap it for spinach or add goat cheese as I would if my baby wasn't so anti dairy.

But here's what I love about a dietary restriction (and there ain't much…honestly if you knew how much I love cheese you'd be wondering if this was really me talking.) It forces you to try things you ordinarily wouldn't and in the best case scenario you discover something you'll make again and again.

For example would I normally think to roast an acorn squash and top it with this random combo that reads like an edible version of the island of misfit toys? No. But I'm glad I did because it's now one of my favorite meals ever. It's got it all (cue Steffan from SNL!) The acorn squash is sweet and satisfyingly toothsome with its crispy skinned shell to hold everything together. The tomato sauce is rich and earthy and a beautiful thing when topped with peppery sautéed arugula. Then there's the fried egg which needs no further explanation. Top it all off with crispy prosciutto for a little crunch and some flat leaf parsley and I dare you to think of a more satisfying meal that also happens to fit snuggly in the Paleo/gluten free/SCD diet category.

Last thing - while assembling this meal takes 10 minutes total (the eggs and arugula and prosciutto fry up in the same pan) you do need to bake the squash ahead of time as it takes over an hour. Good news is you can do this ahead of time - even a day ahead if you wanted to - refrigerate and just reheat in a low oven while you prep the rest for 20 minutes or so or even microwave it. Easy peasy.

Roasted Acorn Squash with Tomato Sauce, Sauteed Arugula, Sunny Side Up Egg and Crispy Prosciutto
Serves 2

Ingredients:
1 acorn squash, split in half with seeds scraped clean
olive oil
salt and pepper
red pepper flakes
1/2 cup tomato sauce (or more if you like a lot of sauce as I do)
2-4 eggs depending on appetite
2 cups baby arugula, packed
4 slices prosciutto
4 sprigs flat leaf parsley for garnish

Directions:
Lay acorn halves cut side up onto a parchment or foil lined baking sheet. Lightly rub the flesh with a teaspoon each of olive oil (or more) to coat then season with salt and pepper.

Roast in a 375 oven for one hour and thirty minutes (may be a little more or less depending on size of squash) until the tops are golden and the skin has shriveled and begun to crisp. The flesh should pierce easily with a sharp knife.

Set aside while you get on with the rest.

Heat a large cast iron skillet over medium heat for two minutes. Add a slug of olive oil and let heat through another 60 seconds then crack the eggs in (2 at a time if making 2 servings/4 eggs or otherwise 2 will fit comfortably along with the rest of the ingredients.) Season with salt and pepper and fry for 3-4 minutes until the whites have begun to cook but the yolks are still runny. Pour the arugula in the spare room around the eggs, season lightly with salt and pepper and cook for 60 seconds stirring with a spatula to help them wilt. At this point if the tops of the whites are still liquidy put a cover over for 60 seconds to help them firm up being careful not to overcook the yolks (this dish is all about their runniness.)

Meanwhile heat up the tomato sauce in a small microwave safe bowl for 60 or until warm. Divide it between the acorn halves then top with the sautéed arugula. Top with the fried eggs and a pinch of red pepper flakes if desired.

Last step is to add the prosciutto slices to the same skillet and crank the heat up a little. They will pan fry to your desired texture in no time. I like it crispy which takes about 2 minutes. Remove and divide over the eggs.

Garnish with flat leaf parsley and dig in (feel free to add more tomato sauce over the top if desired also.)

Braised Short Ribs with Red Wine, Rosemary and Pancetta. Fall off the bone and smack your mama.

I know we're all tired of winter. I know we're ready for lighter meals outside with the summer breeze at our backs, pool parties and frozen drinks with tiny umbrellas in them.

But these are too good to wait to post until next year so I'm going to be unfashionably out of season and post them now.

Here's what gets me about short ribs prepared this way. The meat develops a crust on top as if you're biting into a delicious crispy meat chip. But the interior is tender and yielding dripping with all this red-wine-laced-butteriness. In fact I was shocked to learn this recipe actually has no butter in it (it was one of the reasons I could eat it with my baby's dairy allergy.) But that's the magic of short ribs, especially ones seared in pancetta fat. Mmm hmmm.

Anyway forget that this is literally one of the best things you'll ever put in your mouth. Forget the fact that it's company and special occasion worthy. What makes this recipe even more insane is that you can (and should) make it a couple of days ahead of time. The flavor and texture of the meat just gets better and better as it sits in the fridge getting drunk on wine and pancetta juice.

I also love that you serve them from the same big ole pot you make them in. It's rustic and chic at the same time.

So if you want to wish Old Man Winter farewell on one of these last chilly nights whip this up and invite friends around to feast and drink a bunch of red wine over plates of these short ribs (or even better make them for the Game of Thrones premiere in ten days. Woo hoo!)

Because before we know it we'll all be complaining about the heat and mosquitos.

*These can be made gluten free/Paleo by using coconut flour or alternative flour of choice to dredge the meat in before searing.
*The only thing I do differently than PW for this recipe is to sear the ribs for way longer than 45 minutes per side to really get the edges brown and crisp before turning. If you don't get them crisp and brown now, you never will and then you won't have that amazing contrast of textures later so sear them however long it takes you. I have a hunch she uses a cast iron pan or something that gets crazy hotter than my Le Creuset because mine always need way longer than 45 seconds per side - more like 5 minutes.

Braised Short Ribs with Rosemary, Red Wine and Pancetta
Recipe by The Pioneer Woman
Direct Link to Recipe/PW Site:

Ingredients

• 8 whole Beef Short Ribs
•  Kosher Salt and Pepper To Taste
• 1/4 cup All-purpose Flour or enough to coat (use coconut flour or other for gluten free)
• 6 pieces Pancetta, Diced
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Diced
• 2 whole Shallots, Peeled And Finely Minced
• 2 cups Red Wine
• 2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
• 2 sprigs Thyme
• 2 sprigs Rosemary

Preparation Instructions

Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side (FYI this always takes way longer for them to brown, more like 5 min per side.) Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 5-7 minutes until onions are soft. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate for up to 1-2 days, then remove solid fat from the top. Then just reheat in a 325 oven for 25-30 minutes until heated through.)

Serve 2 ribs on bed of creamy polenta or mashed potatoes or celery root puree, spooning a little juice over the top.

Home Wrecker's Ribs. Saucy, Spicy, and just Sweet Enough to be Dangerous.

Don't you just love when you become completely obsessed with something you thought you'd have absolutely no interest in whatsoever? This just happened to me with the HBO show Game of Thrones. I remember watching the pilot with my husband in the spirit of matrimonial harmony, feigning interest while secretly betting I'd wind up surfing Bluefly. But as soon as the first scene began, I was a gonner.

What is it with HBO? It's like they've shot a probe straight into my brain and created entertainment just for little old me and my perversities. I mean how else can you explain me liking a show that looks like a testosterone-injected version of Lord of the Rings? Jason Mamoa, perhaps...

Anyway, this same phenomenon happened to me with ribs (like that segue? I'll be here all week.) It still amazes me that I went almost three decades turning my nose up at them, thinking them fatty and greasy and messy to finally realize that's exactly what makes them the best things on earth (sorry, thighs.)

And while it's damn hard to beat Martha Foose Hall's Vinegar-Mopped Ribs, I'm afraid sister's got competition with this recipe. And they're even easier to make! Just throw the marinade ingredients into an oversized ziploc, drop the ribs in, marinate overnight and then dump the whole thing - ribs and all - into a roasting pan over a sliced onion for 2 hours. No dry rub, no basting, no grilling.

Just be sure to kick the heat up for the last stretch of cooking so the meat bronzes up around the edges and those bones become nice and pliable, pulling apart without any fight. As Dolly Parton says about ribs in the movie 9 to 5, "That just wrecked my diet but it was SO worth it!"

Home Wrecker's Ribs

Ingredients:
2 lbs babyback ribs
2 fat garlic cloves, crushed
2 tablespoons sea salt
2 tablespoons cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 cup maple syrup
1/4 cup red or white wine vinegar
Pinch red pepper flakes, or more for more heat
Good amount fresh cracked black pepper
1/4 cup olive oil

1 large vidalia or Spanish onion, sliced thick
additional salt and fresh cracked pepper for seasoning, just before roasting

Directions:
Add the marinade ingredients - garlic through the olive oil - to a large marinading bag, squishing around with your fingers and giving a shake to help mix together. Once all incorporated, add the ribs and turn over a couple of times to be sure all sides of all racks have been anointed. Squish out the air, seal and refrigerate overnight turning over midway.

Remove one hour before cooking off.

Preheat oven to 325. Spray a large, rimmed roasting pan with nonstick spray and line with the onions (they don't have to completely cover the bottom - just provide enough lift so the ribs can sit on them and not on the bottom of the pan. Remove the ribs from the marinade bag and place over the onions, fat/meat side up (curved side down.) Pour the marinade all over and around the ribs getting every last drop out of the bag. Season the ribs over the top with a little more salt and pepper.

Transfer the ribs to the middle rack and roast at 325 for 2 hours, keeping an eye on the bottom of the pan so that it doesn't begin to burn/blacken. If it dries out, add a little water or chicken stock as needed but be careful not to flood the ribs.

After 2 hours, kick the heat up to 375, move the tray up to the top rack of your oven, and roast another 20-25 minutes until the top develops a deep, dark bronze color and the ribs separate easily when probed.

Indonesian Peanut Chicken with Lemon Scented Rice

I have fallen completely head over heels with Indonesian food. After getting stranded in Amsterdam last week with some fellow Cannes stragglers, we went in search of dinner vowing to eat anything un-French. It turns out that the Dutch eat early - nearly everything was already closed. I guess in a city where you can window shop for prostitutes until all hours and/or buy hash to smoke with your pancakes in the morning - they have to draw the line somewhere.

Luckily a little Indonesian place was open and I was introduced to a whole new cuisine. As soon as I got back home, I tore through my one zillion cookbooks looking for Indonesian recipes, which were few and far between. But the most promising one came from (of all places), a 1960's Family Circle book called "Best Chicken Recipes." Feeling slightly guilty after eating nothing but Croque Monsiuers and Rose on vacation, I adapted the recipe changing the chicken thighs to boneless, skinless chicken breasts. I don't think I'll ever bother making it any other way.

Indonesian Peanut Chicken
*Can be made Paleo by using almond butter and chopped almonds for garnish instead of peanuts

4 chicken breasts, gently pounded with a mallet to even out any thicker parts to 1/2 inch
2-3 tablespoons olive oil
2 teaspoons kosher salt
pinch pepper
1 heaping teaspoon curry powder
1 heaping teaspoon fresh minced ginger
1 garlic clove, minced
1/8 teaspoon red pepper flakes, or to taste
1 large sweet onion, diced
1 large red bell pepper, cut into strips (julienned)
1 large ripe tomato, diced (including its juice)
1/4 cup creamy peanut butter (or sub almond or other nut butter)
handful of salted, dry roasted peanuts (or almonds), crushed in a ziploc with a mallet or pan
chopped cilantro, optional

1. Put the oil in a large, rimmed nonstick skillet and heat to medium high. Season the chicken breasts with salt and pepper (skimming the salt from the 2 teaspoons you're going to add later) and add to the pan, browning on each side 3-4 minutes, until just cooked through. Remove the chicken to a plate or baking sheet and set aside.

2. Meanwhile, add the curry powder, salt, and red pepper flakes to the pan (you may need to lower the heat a hair) and toast, stirring occasionally, for 2 minutes.

3. Add the ginger, garlic, onion, tomato, bell pepper and saute about 8-10 minutes until onions are transluscent and vegetables are cooked through.

4. Gently stir in the peanut butter. There should be enough juice left over from the veggies (particularly the tomato) in the pan to make a sauce, but if it's too dry you can also add a few tablespoons warm water to help the peanut butter blend in.

5. Tear the chicken breasts into strips and stir back into the the vegetable mixture. Reduce heat to low and cover for five minutes, until chicken is heated through. Serve with rice (in the last phase of cooking your rice, stir in 1/4 cup snipped green onions and zest of 1/2 a lemon.) Garnish with chopped peanuts, extra green onions, and or a sprinkling of cilantro if desired.